Showing posts with label Cake Recipes. Show all posts
Showing posts with label Cake Recipes. Show all posts


This banana cake crumb instruction may be a damp and soft banana cake with icing red sugar crumb and drizzle sweet icing. 

What's therefore nice regarding this instruction is that you just will simply shuffle all the ingredients along by hand. which means you do not ought to pull out an electrical hand mixer or stand a mixer to induce this sweet goodness!


Yes! though i actually fancy this heat cake out of the kitchen appliance, you'll be able to definitely create it prior to time in addition. The cakes remained damp for days. simply make certain to hide it tightly.

Just wait till you smell the unimaginable scent returning from your kitchen appliance whereas this cake is baking. the center layer of the unfrozen topping crumbs right into the flossy banana cake making a pure pocket delicacy.

Drizzle the straightforward granulated sugar Glaze right high and let it soften right into the exquisite sugar topping. Yum!


For the Crumb Topping:

  • 8 tbsp COLD Land O Lakes® Unsalted Butter in Half Sticks, cubed
  • 1 cup all purpose flour
  • 1 cup light brown sugar
  • 1 tsp cinnamon

For the Banana Cake:

  • 4 medium ripe bananas
  • 8 tbsp Land O Lakes® Unsalted Butter in Half Sticks, melted
  • 1 3/4 cups sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup milk

For the Glaze:

  • 1 cup powdered sugar
  • 1 tbsp milk
  • 1 tsp vanilla extract

For the Crumb Topping:

  1. Combine the cold butter, flour, brown sugar and cinnamon in a large bowl and use a pastry cutter or sturdy fork to cut the butter into the dry ingredients, creating a crumbly topping. Set aside.

For the Banana Cake:

  1. Preheat oven to 350 degrees F. Coat a 9×13″ baking dish with non-stick spray and set aside.
  2. Mash the bananas in a large bowl until smooth. Add in the melted butter, sugar, eggs and vanilla extract and whisk until combined.
  3. In a separate bowl, whisk together the flour, baking powder and salt. Add half of the dry ingredients to the banana mixture, whisk to incorporate. Add in half of the milk, whisking again to incorporate. Whisk in the remaining dry ingredients followed by the remainder of the milk.
  4. Pour half of the cake mixture into the prepared baking dish. Sprinkle the top with 1/3 of the crumb mixture. Pour the remaining cake batter over the top, followed by the remaining crumb topping.
  5. Bake for 45 to 55 minutes, or until toothpick inserted in center of cake comes out clean.
  6. Let cool slightly before adding glaze.


This is really the simplest Carrot Cake with cheese icing I've ever had! dampish, finely flavoured cakes with immeasurable spices lidded with scrumptiously creamy orange-spiked cheese icing.

But-I extremely liked  this cake. Many. and that i grasp you will too, particularly if you wish carrot cakes!


Now i do know I same I did not just like the carrot cake however I even have tried it many times and that i am positive in speech communication currently that this extremely is that the best carrot cake instruction I even have ever had.

It is terribly terribly dampish and soft, adorned  with carrots, pecans, and pineapples for additional and seasoned. And orange-spiked cheese icing is paradise, you guys. excellent accompaniment for this wonderful cake!

That said, I notice that this cake is ideal with some tender pecans & sweet pineapple.



  • One 8-ounce can crushed pineapple, drained
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable or canola oil
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • ¼ tsp salt
  • 2 tsp ground cinnamon
  • ⅛th tsp ground cloves
  • 1 cup chopped pecans (may substitute walnuts)
  • 2 cups shredded carrots
  • (If you want raisins, add ¾ - 1 cup of raisins, optional)


  • One 8-ounce pkg cream cheese, softened
  • ¼ cup butter, softened
  • 1 tsp vanilla extract
  • 3 Tbsp orange juice
  • ¼ cup heavy cream
  • 3 - 3 & ½ cups powdered sugar
  • Additional chopped pecans for garnish, optional


  1. Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray and set aside.
  2. In a large bowl, whisk together the pineapple and eggs until combined. Whisk in the sugars, oil, and vanilla, followed by the dry ingredients until a cohesive batter comes together. Fold in the pecans, carrots, and raisins (if using) until combined.
  3. Spread the batter evenly in the prepared pan and bake for approximately 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  4. In the bowl of a stand mixer, cream together the cream cheese, butter, and vanilla until combined and fluffy, about 1 minute. Beat in the orange juice and gradually add in the powdered sugar, about one cup at a time, until mixture is light and fluffy, streaming in the heavy cream as needed.
  5. Spread the frosting evenly over the cake and sprinkle with remaining chopped pecans, if using. Store covered in the fridge.


This is not the highest of the Strawberry season currently, however I still realize the foremost wonderful sweet strawberries on my market. and that they are delicious within the creations of Strawberry cheesecake cake.

So you get the concept, right? 2 layers Cake with a layer of cheesecake within the middle. lined with topping too. i favor this cake best as a result of you get each cheesecake and cake within the same afters. 


One key to creating this sort of cookie success is to create a pleasant, even layer. Even layers may be achieved by exploitation even isolated baked strips. investment in it and your cookie-baking life can amendment forever. Believe me, they work!

I'm not very proud of the cake formula i attempted.  It makes an excessive amount of dough and also the ensuing cakes square measure too dense. it absolutely was toothsome, simply too jam-pawncked. simply print the formula and use 2 layers of cake to create this cheesecake cake.



  • Two 8-ounce packages cream cheese, at room temperature
  • 2/3 cup granulated white sugar
  • pinch of salt
  • 2 large eggs
  • 1/3 cup sour cream
  • 1/3 cup heavy whipping cream
  • 1 teaspoon vanilla extract

  • I used this recipe- good, but rather dense & you'll probably have a bit of extra batter so make a few cupcakes.


  • 12 ounces (1 1/2 packages) cream cheese, at room temperature
  • 1/2 cup (1 stick) unsalted butter, at room, temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup strawberry puree (frozen strawberries thawed and blended in a blender)
  • 1 tablespoon heavy whipping cream
  • 2 to 3 cups powdered sugar


  • fresh strawberries and/or slivers of white chocolate, as desired


  1. Preheat the oven to 325 F. Spray a 9-inch springform pan with nonstick spray.
  2. In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl to make sure all is mixed in. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan.
  3. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. It might be cracked on top- it doesn't matter. Let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight).


  1. Bake two- 9-inch round strawberry cake.


  1. Use an electric mixer to combine the cream cheese and the butter, and beat until smooth. Add the vanilla, strawberry puree and cream and continue to mix until well combined. Mix in 2 cups of the powdered sugar. Add the third cup a little at a time until you reach a consistency that you're happy with. You may not use it all, or you may use more. It just needs to be thick enough to be spreadable.


  1. Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the the cheesecake to release it from the pan. Trim the cheesecake, as needed to match the size of your cake layers. Put a little bit of frosting on top of the first layer of cake. Place the cheesecake layer on top of the first cake layer. Put a little more frosting on top of the cheesecake. Place the second cake layer on top of the cheesecake.


  1. Apply a crumb coat layer of frosting to the cake, and refrigerate the cake for 30 minutes, or until the frosting is set. Apply the second layer of frosting, if needed. Decorate, as desired, and refrigerate until ready to serve.


Have you tried our snowballs refrigerator yet? it is a light-weight and sweet cake with coconut topping. terribly straightforward and delicious!

Today we have a tendency to area unit sharing a distinct version of a snowball cake. This one can take you back to your faculty eating space. this can be a celebrated snack cake snacks you recognize and love!


A snowball cake could be a cake baked during a bowl. Once you bake the cake you alter it to the plate thus it's sort of a dome. you'll frost the pie with downy pudding icing and canopy it with coconut. This makes it seem like a snowball!

To help forestall cookies jutting, use our cake unharness instruction. It works beautifully! If you'll not use this, grease the bowl with shortening, then dirt the bowl with flour.


For the cake:

  • 1 18.25 ounce package devil's food cake mix (plus ingredients on the back of the box)

For the filling:

  • 8 ounces cream cheese (softened)
  • 1 large egg
  • 2 tablespoons white sugar

For the frosting:

  • 1 package coconut cream instant pudding (3.4 ounces)
  • 1/4 cup powdered sugar
  • 1 cup cold milk
  • 8 ounces whipped topping (thawed)
  • 1 cup shredded coconut


  1. Preheat oven to 350ยบ Fahrenheit. Grease and flour a 2 ½ quart oven safe bowl.
  2. In a separate bowl, prepare cake batter according to the package directions.
  3. Pour the batter into the prepared bowl.
  4. In another small bowl, beat the cream cheese, egg and sugar until well blended, scraping the sides of the bowl as needed. Spoon this mixture into the center of the batter in the bowl, leaving about 2” of chocolate batter around the edges.
  5. Bake 65-70 minutes or until toothpick inserted in center comes out clean.
  6. Allow the cake to cool on a wire rack for about an hour, then loosen cake from bowl with knife. (Note…don’t turn out the cake too soon. The cream cheese takes time to cool and set.)
  7. Invert the cake onto a cake plate and remove the bowl to cool completely.
  8. For the frosting, beat dry pudding mix, powdered sugar and milk in medium bowl until smooth. Stir in whipped topping. Refrigerate the frosting until the cake is cool and you are ready to frost the cake.
  9. Once the cake is cool, frost with pudding frosting. Sprinkle coconut all over the cake.
  10. Store the cake covered in the refrigerator.


A layer of cake with all flavor of banana pudding. recent Banana, wafer Nilla, and this banana whipped topping provides a beautiful Cake pudding to Nanner Puddin's Flavor House in an exceedingly additional refined type.

From banana pudding to banana pancakes, banana pudding and banana pudding. the majority desserts are often given some banana pudding love!


This banana pudding cake contains three layers of cake seasoned with a ripe banana mash. Among the layers of cake is true wherever all the great pudding comes. Nilla wafer coating, recent banana slices, and a mixture of thick, Creamy pudding made of a box of instant pudding, cheese and creamy cream.

And in fact what is going to banana pudding while not whipped cream? Butter, confectioners ' sugar and whipped topping containers ar combined to form cream, delicious ice.



  • 3 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1/2 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups mashed ripe banana
  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 1 (8-ounce) package cream cheese, softened
  • 1 1/2 cups heavy whipping cream
  • 1 box Nilla wafers
  • 4 medium bananas, thinly sliced


  • 1 cup salted butter, softened
  • 5 cups confectioners' sugar
  • 1 (8-ounce) container frozen whipped topping, thawed


  1. Preheat oven to 350 degrees. Spray 3 (9-inch) round cake pans with baking spray with flour.
  2. In a large mixing bowl, combine flour, sugar, baking soda, and salt.
  3. Add oil, buttermilk, eggs, and vanilla extract and beat on medium-low speed with an electric mixer until smooth.
  4. Beat in mashed banana.
  5. Pour batter into prepared pans doing your best to fill them with equal amounts.
  6. Place in oven and bake 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.
  7. Let cakes cool in pans for 10 minutes and then remove to wire racks to cool completely.
  8. Place pudding mix and cream cheese in a medium bowl and beat with a mixer set to low speed until smooth. Gradually add in cream and beat until mixture is very thick.
  9. Arrange about 15-18 vanilla wafers on top of one of the cake layers. Use a spatula to spread half of the pudding mixture on top of the wafers. Top with 1/2 of the banana slices placed in a single layer.
  10. Place a second layer of cake on top of bananas, and repeat layers: vanilla wafers, pudding mixture, and bananas.
  11. Top with final layer of cake.
  12. Make frosting. Beat butter in a large bowl until creamy. Slowly add confectioners' sugar, beating until smooth. Add whipped topping and beat until evenly mixed in.
  13. Spread frosting over top and sides of cake. Decorate with vanilla wafers.
  14. Cover with plastic wrap and refrigerate up to 3 days.


This Chocolate oreo cookie Cake instruction is to die for! A wet cake choked with oreo cookie icing! And not simply icing the oreo cookie – it's choked with dismantled Oreos. Dream of associate oreo cookie lover.

Oreos has become one amongst my favorite cookies most likely forever. i actually love them. Its content is that the better part. i do not even hassle feeding regular oreo cookie. simply a double Stuf here. I actually have seen the new Stuf Mega, however haven't tried it. I actually have been tempted over and over, however currently I bake such a lot I can't.


So i made a decision to only add it to my cake. downside solved . 

The layer of cake is created with the foremost wet cakes you have got ever had. attempt it once and you'll ne'er create another cake. It's superb. Plus, there's no fancy intermixture technique – everything is mixed along right within the bowl.



  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder OR Hershey’s Special Dark Cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup (240ml) boiling water


  • 1 1/2 cups (336g) butter
  • 1 1/2 cups (284g) shortening
  • 8–9 cups (920g-1035g) powdered sugar
  • 3 cups (414g) Oreo crumbs (about 33 Oreos)
  • 1 tsp vanilla extract
  • 6–7 tbsp (90ml-105ml) water


  • 6 oz (1 cup | 169g) semi sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • Oreos, optional


  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
  2. Add all dry ingredients to a large bowl and whisk together.
  3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
  4. Add vanilla to boiling water and add to mixture. Mix well.
  5. Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
  6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  7. Make icing while cakes cool. Beat together butter and shortening until smooth.
  8. Slowly add 4 cups of powdered sugar and mix until smooth.
  9. Add vanilla and Oreo crumbs and mix until smooth.
  10. Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.
  11. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
  12. Once cakes are cool, remove cake domes from top with a large serrated knife.
  13. Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.
  14. Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.
  15. Add final layer of cake on top and frost the outside of the cake with remaining frosting. Feel free to use my tutorial for how to frost a smooth cake.
  16. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
  17. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  18. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges.
  19. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake (see my tips on making a chocolate drip cake) and add an Oreo between each swirl. I used Ateco tip 847.
  20. Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.


The delicious Brick Street cake is all you dream of in a very cake. wealthy and delicious. The pourable chocolate ganache is on prime of decadent! excellent for a vacation course table and extremely simple to form. 

Excellent cake instruction sort of a very little black dress. it's necessary to possess within the wardrobe (recipe box) once the chance arises. not like you may would like it each day or maybe weekly, however there square measure after you would like it. Yes, that is what I feel concerning this delicious cake.


This delicious cake is all you dream of in a very cake. wealthy and delicious. The chocolate-pourable Ganache is on prime. Bake this in a very tube pot, let it relax utterly.

Fill the center hole with the primary Ganache icing, then pour the remainder on prime, property it come down the edges. Yes. there's cocoa in Ganache it. Cocoa in cakes. additionally pudding and chocolate chips.

Chocolate on steroids. If you are looking for the simplest cake instruction, this can be out and away the simplest I've created.


  • 2 cups sugar
  • 1 cup butter softened
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large eggs
  • 2 1/2 cups cake flour
  • 1 cup baking cocoa sifted
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup instant chocolate pudding mix small box
  • 2 1/4 cups buttermilk
  • 1 cup semi-sweet chocolate chips

Chocolate Icing:

  • 1/2 cup water
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 cup baking cocoa sifted
  • 3 1/2 cups powdered sugar
  • 3 tablespoons heavy cream more or less for consistency


  1. Preheat CONVECTION OVEN ONLY to 350°.
  2. Beat sugar, butter & vanilla in large bowl.
  3. Beat in eggs.
  4. Mix in cake flour, baking cocoa, soda, salt, chocolate pudding mix and buttermilk.
  5. Stir in semi-sweet chocolate chips.
  6. Pour into greased tube pan.
  7. Bake in CONVECTION OVEN ONLY at 350° for 60-70 minutes, until cake tester comes out clean.
  8. Cool cake completely before icing.

Chocolate Icing:

  1. Heat water, butter and vanilla together in sauce pan on stovetop until melted.
  2. Remove from heat.
  3. Stir in one cup cocoa.
  4. Stir in powdered sugar, sifted.
  5. Stir in heavy cream, up to 3 tablespoons until you get the desired consistency.
  6. Ice by filling the hole in the middle of the cake first, then spread icing over the cake and pour over the sides. Icing will harden as it cools.


Blueberry Lemon cake may be a turned on cake direction stuffed with juicy berries and contemporary lemon.  It makes a awfully distinctive cake, and that i haven't met the soul that may resist this unimaginable afters.

Lemon is paired with Berries that area unit natural for spring and summer desserts owing to their gentle and bright flavor.


I offer constant lemon and blueberry bills during this recipe; I've used nearly the complete pint of Berry in a very cookie dough, however it's balanced with the employment of distinctive lemon infused sugar, further because the Super sharp lemon buttercream topping to tie it all at once.  

I created lemon sugar by process refined sugar with lemon rind, and also the result was aromatic, Super lemon sugar that gave the eagerness for cakes, bars, and cookies like nothing else.



  • 3 cups or 409 grams, cake flour (you can use regular flour)
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 and 3/4 cup or 368 grams, granulated sugar
  • zest of 1 lemon peeled with a vegetable peeler (no white pith)
  • 1 cup or 226 grams, unsalted butter, at room temperature
  • 3 jumbo or 4 large eggs at room temperature
  • 2 tsp lemon paste optional!
  • 1 cup or 240 grams buttermilk
  • 1/3 cup or 81 grams fresh lemon juice
  • 1 pint blueberries plus extra for decorating the cake

Lemon Buttercream

  • 1 cup or 226 grams unsalted butter, at room temperature
  • 6 cups or 600 grams, confectioner's sugar
  • 6-8 Tbsp or 90-120 grams fresh lemon juice plus more if needed


  • blueberries
  • thyme sprigs
  • powdered sugar


  1. Preheat oven to 350F Grease and flour two 9-inch round cake pans, putting a round of parchment paper at the bottom of each one.
  2. Whisk together the flour, baking powder and salt and set aside.
  3. Put the sugar and lemon zest into a food processor and process until moist, pale yellow, and no large pieces of zest remain. This will take under a minute.
  4. Cream the butter and sugar together in a stand mixer for 3 minutes, scraping down the sides of the machine as necessary.
  5. Beat in the eggs, one at a time, scraping down the sides of the bowl in between each addition. Beat in the lemon paste, if you're using it.
  6. Turn the mixer to low and add the flour mixture, and just before it's completely mixed in, add the buttermilk and lemon juice. Blend until combined, but don't over-mix. I like to finish by hand to get everything incorporated.
  7. Gently fold in the blueberries. Note: I didn't use quite the whole pint. Then divide the batter equally between the two prepared pans. Spread out to an even layer.
  8. Bake the cakes in the center of the oven for about 35 minutes, or until just beginning to pull away from the sides of the pan, the top springs back when touched, and a toothpick comes out without any wet batter on it (moist crumbs are fine.)
  9. Let the cakes cool on a rack for 10 minutes, then remove them from the pans and continue to cool completely before frosting.
  10. To make the frosting, beat the soft butter and sugar together, gradually adding enough lemon juice to create a creamy spreadable frosting. If it is too thick, add more lemon juice, and if it is too thin, add a little more sifted sugar.
  11. Frost the cake and then decorate as you like.

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